Comments on: Why are restaurants so hard? http://glutenfreept.wordpress.com/2008/02/09/why-are-restaurants-so-hard/ "The future belongs to those who believe in the beauty of their dreams." Eleanor Roosevelt Wed, 19 Mar 2008 02:34:21 +0000 http://wordpress.com/ hourly 1 By: Glutigirl http://glutenfreept.wordpress.com/2008/02/09/why-are-restaurants-so-hard/#comment-16 Glutigirl Mon, 18 Feb 2008 23:50:35 +0000 http://glutenfreept.wordpress.com/2008/02/09/why-are-restaurants-so-hard/#comment-16 This I can relate to. I remember finding out I couldn't eat gluten. So I go home and get on the computer, find the list of things I can't have. I was holding it together fairly well until I realize no soy sauce. Not tempura. No chinese out. My husband and I loved to go out for sushi. It was our special thing we did together. I got so much enjoyment out of it. When it hit me that I was no longer going to easily be able to eat sushi, I sat and sobbed. I could not stop the tears. After a couple months we did go out for sushi to a place we go on a regular basis and where I knew the owner. He made me my favorite roll gluten free, but it wasn't the same. There is such a high level of getting cc too. The other problem I find is if you go to a sushi place and they don't speak English well. It's hard to communicate what they need to do to make a safe meal. I have found the best thing is to make it at home. At least I know it's safe. It's a lot of work and I really miss going to the bar, sitting down, talking to the sushi chef and watching him make us something beautiful. Everything else I can live without. Crusty bread, yes I loved it, but I could do without it. Sushi, it hurts to live without. This I can relate to. I remember finding out I couldn’t eat gluten. So I go home and get on the computer, find the list of things I can’t have. I was holding it together fairly well until I realize no soy sauce. Not tempura. No chinese out.

My husband and I loved to go out for sushi. It was our special thing we did together. I got so much enjoyment out of it. When it hit me that I was no longer going to easily be able to eat sushi, I sat and sobbed. I could not stop the tears. After a couple months we did go out for sushi to a place we go on a regular basis and where I knew the owner. He made me my favorite roll gluten free, but it wasn’t the same. There is such a high level of getting cc too. The other problem I find is if you go to a sushi place and they don’t speak English well. It’s hard to communicate what they need to do to make a safe meal.

I have found the best thing is to make it at home. At least I know it’s safe. It’s a lot of work and I really miss going to the bar, sitting down, talking to the sushi chef and watching him make us something beautiful. Everything else I can live without. Crusty bread, yes I loved it, but I could do without it. Sushi, it hurts to live without.

]]> By: diecastcars http://glutenfreept.wordpress.com/2008/02/09/why-are-restaurants-so-hard/#comment-10 diecastcars Sat, 09 Feb 2008 03:35:13 +0000 http://glutenfreept.wordpress.com/2008/02/09/why-are-restaurants-so-hard/#comment-10 I have had the same problem with sushi for simple taste reasons. Even though mom used to get the K-Rab fake crabmeat all the time, after going to 100 or so crabfeasts south of the mason-dixon line, I can't bring myself to eat the fake crabmeat rolls any more. Regrettably, the real crabmeat california rolls usually carry a $3 a plate upcharge. As for cross contamination of utensils in the work area, good luck. That chef is cutting everything with the same knife and wiping that knife with the same cloth (regardless of how often he replaces it it would probably still be a problem to some extent) I have had the same problem with sushi for simple taste reasons. Even though mom used to get the K-Rab fake crabmeat all the time, after going to 100 or so crabfeasts south of the mason-dixon line, I can’t bring myself to eat the fake crabmeat rolls any more. Regrettably, the real crabmeat california rolls usually carry a $3 a plate upcharge. As for cross contamination of utensils in the work area, good luck. That chef is cutting everything with the same knife and wiping that knife with the same cloth (regardless of how often he replaces it it would probably still be a problem to some extent)

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